From the pit, daily

The Menu

Everything below comes straight from our kitchen system, so what you see is what's on the smoker today — when the brisket's gone, it's gone.

Menu and prices update live from the kitchen. Sold out means sold out — get here early on rib nights.

The smoke schedule

Fires lit at 4 a.m. Brisket and pork shoulder go on first; ribs at 9; hot links and birds mid-day. Service starts when it's ready, not before.

Allergies & dietary

Our rubs are gluten-free; our cornbread is not. Smoked portobello and pit beans without pork available every day — just ask.

Feeding a crowd?

Whole briskets, rib racks by the dozen, and gallon sides with 48 hours' notice.

Private events & catering →

Order it hot

Order ahead for pickup — we'll time it so it comes off the board as you walk in.